Seafood Soup

• 1/2 pound fresh or thawed medium-size shrimp, rinsed and drained
• 1 can (14-1/2 oz.) no-salt added tomatoes
• 1 can (8-3/4 oz.) no-salt added whole kernel corn
• 3 tablespoons Kikkoman Less Sodium Soy Sauce
• 2 tablespoons dry sherry
• 1 teaspoon lemon juice
• 1/2 pound bay scallops, rinsed and drained
• 1 tablespoon cornstarch
• 1 green onion and top, minced
• Dash white pepper

1. Shell and devein shrimp, placing only shells in large saucepan.
2. Rinse shrimp; drain.
3. Pour 3 cups water over shells; bring to boil.
4. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.
5. Strain liquid; discard shells and return stock to saucepan.
6. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil.
7. Reduce heat; simmer 5 minutes.
8. Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.
9. Blend cornstarch and 1 Tbsp.
10. water; stir into soup.
11. Bring to boil; cook 1 minute, stirring constantly.
12. Stir in green onion and pepper; serve immediately.

shrimp, salt, salt, soy sauce, sherry, lemon juice, bay scallops, cornstarch, green onion, white pepper

Taken from www.foodnetwork.com/recipes/seafood-soup.html (may not work)